Pumpkin & Cream Cheese Muffins With Walnut Streusel

• FOR THE CREAM CHEESE FILLING:
• 4 ounces, weight Cream Cheese, Softened
• 1/3 cups Sugar
• 1 Tablespoon Vanilla Extract
• FOR THE TOPPING:
• 1/3 cups Sugar
• 1/2 cups All-purpose Flour
• 1 teaspoon Ground Cinnamon
• 1/4 cups Walnut, Chopped
• 3 Tablespoons Unsalted Butter, melted
• FOR THE MUFFINS:
• 2 cups All-purpose Flour
• 1-1/2 cup Sugar
• 1 Tablespoon Baking Soda
• 1 teaspoon Baking Powder
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Ground Ginger
• 1/2 teaspoons Ground Nutmeg
• 1/4 teaspoons Salt
• 1-1/4 cup Fresh Or Canned Pumpkin Puree
• 3 whole Eggs, Lightly Beaten
• 1/3 cups Canola Oil
• 1/2 teaspoons Vanilla Extract

1. Preheat oven to 350 F. Grease a 12-count standard size muffin tin or line with muffin liners.
2. In a small bowl, mix together the cream cheese mixture ingredients until smooth. Set aside.
3. To prepare the topping, combine all those ingredients in a bowl until crumbly. Set aside.
4. For the muffins: In a large bowl, sift together the flour, sugar, baking soda, baking powder, spices and salt.
5. In another bowl, lightly beat the pumpkin, eggs, oil and vanilla. Pour the pumpkin mixture into the flour mixture. Mix with a spatula until moistened.
6. Evenly divide half of the batter among the muffin cups. Place 1 or 2 teaspoons of the cream cheese filling in the center of each cup, pressing it gently into the batter. Fill with the remaining batter.
7. Sprinkle around 1 tablespoon of the walnut streusel on top of each muffin.
8. Bake until risen and browned, about 20 to 25 minutes. Remove from oven. Let muffins cool for 10 minutes in the pan.

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Taken from tastykitchen.com/recipes/breads/pumpkin-cream-cheese-muffins-with-walnut-streusel/ (may not work)